Homemade soups, anybody have recipes to share

Harvest Pumpkin Soup INGREDIENTS 2 small sugar pumpkin 3 cups chicken stock 3/4 cup heavy whipping cream 1/4 teaspoon ground nutmeg 1/2 teaspoon ground sage 1 1/2 teaspoons salt 4 tablespoons sour cream DIRECTIONS Preheat oven to 400 degrees F (205 degrees C). Cut pumpkins in half and scoop out seeds. Spray a cookie sheet with non-stick cooking spray. Place pumpkins, flesh side down on the cookie sheet and roast until soft to the touch, about 45 minutes. Remove pumpkins from oven and let cool. Once pumpkins are cool scrape flesh from skins into a food processor. Discard skins. Add chicken stock to the pumpkin and puree. Pour soup into a large saucepan and bring to a simmer over medium heat. Stir in cream, nutmeg, sage and salt. Mix well and remove from heat. Serve garnished with a dollop of sour cream Potato and Onion Soup INGREDIENTS 1/4 cup margarine 1 onion, thinly sliced 2 leeks 2 red potatoes, peeled and sliced 2 quarts water 1 tablespoon salt 1/4 cup margarine 1/2 cup heavy whipping cream 3 tablespoons chopped fresh chives DIRECTIONS In a heavy 4 quart pan, melt 1/4 cup butter and onion until wilted. Add cleaned and sliced leeks, potatoes, water and salt. Bring to a boil and simmer, partially covered, for 45 minutes or until potatoes are very tender. Remove from heat and cool if you want. Blend the cooked mixture until smooth. Return to the saucepan; add 1/4 cup butter, cream and chives. Check for seasonings. Heat, but do not boil or the cream will curdle.

I put several new soup recipes on here earlier this week. My favorites are the low fat Taco Soup and Hunter's Carribean Chicken. If you'll add me as a friend, and then check out my posts, you can find them all!

Try this radish soup. Its good. INGREDIENTS 2 tablespoons butter 1 large onion, diced 2 medium potatoes, sliced 4 cups raw radish greens 4 cups chicken broth 1/3 cup heavy cream 5 radishes, sliced DIRECTIONS Melt butter in a large saucepan over medium heat. Stir in the onion, and saute until tender. Mix in the potatoes and radish greens, coating them with the butter. Pour in chicken broth. Bring the mixture to a boil. Reduce heat, and simmer 30 minutes. Allow the soup mixture to cool slightly, and transfer to a blender. Blend until smooth. Return the mixture to the saucepan. Mix in the heavy cream. Cook and stir until well blended. Serve with radish slices.